panfried fish with fresh beetroot salsa
4 small diced cooked beetroot
8 chopped spring onions
1 de-seeded and chopped red onion
2 tbsp chopped fresh mint
2 tbsp lemon juice
5 tbps olive oil
4 fillets of unskinned white firm fish
a little plain flour
Put the diced cooked beetroot in a bowl and add the chilli, lemon juice, olive oil, mint and chopped spring onions. Season and stir well.
Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.